Return to Main Recipes Page/Return to Home Page

Eggplant Salad, Bessarabian (P, KLP, TNT)
Source: Rina's mother, Dvora
Serves: 12-16

2-4 eggplants - big shiny and dark in skin
2-3 green bell peppers
3-5 tbsp. oil
1 onion, medium, cut in small pieces
1-2 tomatoes, peeled and cut into small pieces
salt (no pepper)

Prick the eggplants 3-4 times in the flesh, and BBQ them with the bell peppers, turning them until eggplants are soft and peppers are nicely BBQ. Put them in a bowl, cover with nylon bag for 15 minutes.

Peel the bell peppers in running water and cut into small strips, put aside for later use. On a board put the eggplants and make a cut in their length.

With a spoon, spoon out the flesh, spoon out as much as you can, Put in a colander to drain the liquid. Mash them to puree.

At this stage my mother (now I do), used to take just a portion that she wanted to prepare and the rest of the eggplants she put them in a container, cover them with just a little on top with some oil, cover and keep in refrigerator for later use.

To finish the salad, you add all other ingredients and add salt as much as you prefer. Eat with country black bread or matzo.

Posted by Rina Perry

Nutritional Info Per Serving: N/A